Ingredients
For the Bake
- 1 tablespoon extra virgin olive oil
- 1 pint cherry tomatoes
- 2 cloves garlic, peeled
- 1 (5.3 ounce) Boursin garlic and herb cheese
- 12 ounces orzo pasta (about 2 cups)
- 3 cups vegetable or chicken broth
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach leaves, roughly torn
- 1/4 cup fresh basil leaves, sliced thin
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat and Prepare Tomatoes: Preheat your oven to 400°F (200°C). In a 9×13 inch baking dish, drizzle olive oil over the cherry tomatoes and garlic cloves. Toss them gently with about 1/2 teaspoon kosher salt. Create a small well in the center of the tomatoes and place the Boursin garlic and herb cheese inside. Bake in the oven for 10 minutes until the tomatoes start to soften.
- Add Orzo and Broth: Remove the baking dish from the oven and toss the tomatoes and garlic to evenly distribute them. Add the orzo pasta, vegetable or chicken broth, Italian seasoning, and torn spinach leaves. Stir everything together to combine well. Return to the oven and bake for an additional 20 to 25 minutes, or until the orzo has absorbed all the liquid and is tender.
- Finish and Serve: Once baked, stir the mixture once more to incorporate the creamy cheese and vegetables evenly. Taste and adjust seasoning with more salt and black pepper if desired. Garnish with the thinly sliced fresh basil leaves. Serve warm for a comforting, delicious meal.
Notes
- You can use either vegetable or chicken broth depending on dietary preference.
- For a gluten-free version, substitute orzo with gluten-free pasta.
- If you prefer a stronger garlic flavor, add an extra clove of garlic when roasting the tomatoes.
- This dish is vegetarian if using vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
